Quinoa Meatloaf | PCC Natural Markets

Quinoa Meatloaf

Serves: 8

Your rating: None (6 votes)

These ingredients are:
dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Preheat oven to 375° F. Line a baking sheet with parchment paper.

Heat oil in a skillet over medium heat. Add onion, celery, carrot and garlic; cook until soft, 5 to 7 minutes. Stir in thyme, oregano and fennel seeds; cook until fragrant, 1 to 2 minutes. Cool mixture.

In a large bowl, combine vegetable mixture, ground beef, quinoa, egg, Worcestershire or tamari, salt and pepper. Form mixture into a loaf and place on prepared baking sheet. Roast for 30 minutes.

Meanwhile, in a small bowl, mix together ketchup and brown sugar. Spread ketchup mixture on top and sides of loaf. Continue to roast meatloaf until an instant-read thermometer registers 165° F, an additional 30 to 45 minutes. Let meatloaf stand 10 minutes before serving.

Each serving: 150 cal, 5g fat (1g sat), 55mg chol, 160mg sodium, 13g carb, 2g fiber, 14g protein

Recipe by Jackie Freeman, PCC Chef

More about: beef, quinoa


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